This vibrant Moroccan-inspired stew offers a wonderful balance of rich, savory flavors and bright citrus notes. Boneless lamb shoulder is slow-cooked with aromatic spices like ginger, turmeric, and saffron until incredibly tender. The addition of small artichokes provides a delicate texture that soaks up the flavorful broth, while preserved lemons and Kalamata olives add a distinctive salty, tangy punch. This dish is perfect for cozy weeknight dinners or special gatherings where you want to serve something comforting yet sophisticated. It pairs beautifully with crusty bread or couscous to mop up the delicious juices.
Lamb With Artichokes And Preserved Lemons
Description
This vibrant Moroccan-inspired stew offers a wonderful balance of rich, savory flavors and bright citrus notes. Boneless lamb shoulder is slow-cooked with aromatic spices like ginger, turmeric, and saffron until incredibly tender. The addition of small artichokes provides a delicate texture that soaks up the flavorful broth, while preserved lemons and Kalamata olives add a distinctive salty, tangy punch. Perfect for cozy weeknight dinners or special gatherings, this dish pairs beautifully with crusty bread or couscous.Ingredients
Directions
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Trim excess fat from the lamb shoulder and cut the meat into 1 1/2-inch chunks.
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In a large 5- to 6-quart heavy-bottomed pot, combine the lamb chunks, chopped onion, minced garlic, ground ginger, turmeric, and saffron (if using).
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Cover the pot tightly and cook over medium heat for 30 minutes, stirring occasionally if needed to prevent sticking.
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While the lamb cooks, prepare the artichokes. In a large bowl, mix 1 quart of water with the 3 tablespoons of vinegar.
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Trim the stems, tough outer leaves, and sharp tips from the artichokes, leaving the pale, tender interior leaves.
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Cut each artichoke in half lengthwise and scoop out the fuzzy choke from the center with a spoon.
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As you trim each artichoke, immediately submerge it in the vinegar-water solution to prevent browning.
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After the lamb has cooked for 30 minutes, uncover the pot, turn the heat to high, and stir often until the juices evaporate and the meat begins to brown, about 15 to 20 minutes.
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Stir in 2 cups of water, cover the pot, and simmer the lamb for 1 hour until tender.
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Drain the prepared artichokes and add them to the pot with the lamb. Cover and simmer for 20 minutes.
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Rinse the preserved lemons, chop them into quarters, and add 8 of the quarters along with the Kalamata olives to the stew.
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Cover and simmer for another 10 minutes, or until the artichokes are tender when pierced with a fork.
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Stir in 2 tablespoons of the liquid from the preserved lemons jar, or fresh lemon juice if preferred, to adjust acidity.
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Skim and discard any excess fat from the surface of the stew.
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Transfer the stew to a serving bowl and garnish with the remaining preserved lemon quarters.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1019.7kcal
- % Daily Value *
- Total Fat 71.8g111%
- Saturated Fat 30.7g154%
- Cholesterol 331.8mg111%
- Sodium 247.4mg11%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 0.5g2%
- Sugars 2.1g
- Protein 85.8g172%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve after a day. This stew also freezes well for up to 3 months.
Artichoke Prep Tip: If fresh artichokes are unavailable, you can substitute with 2-3 cans of artichoke hearts (rinsed and drained). Add them during the last 15 minutes of cooking.
Preserved Lemons: Preserved lemons are a staple in Moroccan cuisine. You can find them in the international aisle of many grocery stores or make your own. If you cannot find them, you can use a combination of extra lemon zest and lemon juice, though the flavor will be less complex.
Serving Suggestion: Serve this stew over couscous, with crusty bread, or alongside a simple green salad to balance the richness of the lamb.
